Vegetable Stock

by danapickell

Prep time: 0:10 Overall time: 1:10

Servings: 4 cups

INGREDIENTS

1 med. onion, sliced
1 leek, cleaned and sliced
1 carrot, peeled and sliced
1 small turnip, peeled and sliced
6 cloves garlic, peeled and smashed
6 c. cold water
1 bouquet garni (bay leaf, fresh thyme, celery leaves, fresh parsley tied together in a cheese cloth)

INSTRUCTIONS

Combine all ingredients in a large stock pot and simmer gently until the veggies are softened, between 50 minutes and one hour. Add more cold water as the stock evaporates from the pot. Strain into fridge or freezer containers and cool uncovered. Refrigerate for immediate use or freeze for later use.

CHEF COMMENTS

This is a simple stock that can be modified with the addition of other veggies, such as potatoes, corn cobs, fresh herbs, ginger, etc. Avoid stong leafy greens and cabbages as they do not fair well during long simmer times.

Tagged: soups, stocks, vegetablestock add tags

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